Inspired by my Canadian grandmother’s famous recipe, these Keto Nanaimo bars have been adapted to fit a low-carb, high-fat, gluten-free diet. Made from basic ingredients, it’s a super simple, no-bake dessert the whole family will love! These Canadian dessert bars contain only 2g of net carbs per serving. Not bad huh ?!
Preparation:
Cook:
Level: Easy
Serves: 20
Ingredients
- FOR THE DOUGH:
- ½ cups Butter without salt
- ¼ cups Cocoa Powder
- ¼ cups Swerve Confectioners Sweetener
- ⅛ teaspoons Salt
- 1 whole beaten egg
- FOR FILLING:
- ½ teaspoon Vanilla extract
- ½ cups Almond powder
- ¼ cups Coconut Flour
- 1 cup Unsweetened shredded coconut
- ½ cups Softened butter
- 1 teaspoon Vanilla extract
- 1 cup Swerve Confectioners Sweetener
- ¼ cups Cream
- 3 tablespoons Custard powder
- ⅛ teaspoons Salt
- FOR THE TOP LAYER:
- 4 ounces, weight Unsweetened cooking chocolate
- 3 tablespoons Butter without salt
- ½ teaspoon Vanilla extract
Preparation
For the dough:
Melt the butter in a saucepan over medium-low heat on the stove. Stir in cocoa, Swerve and salt. Add egg and stir constantly until mixture thickens, about 1 minute.
Remove the pan from the heat and stir in the vanilla, almond flour, coconut flour and grated coconut. Press firmly into a parchment-lined 9×9 or 8×8 pan, making sure the crust is an even thickness all around. Refrigerate until firm, about 30 minutes.
For the filling:
Add all the filling ingredients to a large bowl. Using a hand mixer, beat until fluffy, about 5 minutes. Spread filling over crust and refrigerate until firm, at least 1 hour.
After an hour, take the dish out of the fridge and score the surface of the filling very gently with a fork.
For the top layer:
Melt the unsweetened chocolate and butter in a small saucepan over medium-low heat on the stove, stirring constantly so the chocolate doesn’t burn. Add the vanilla and stir for about 1 minute.
Pour the melted chocolate over the filling and spread evenly over the pan. Refrigerate until set, at least 2 hours.
